Potentially probiotic lactic acid bacteria isolated from unpasteurized milk
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/820 |
Resumo: | Some Lactic Acid Bacteria (LAB), when ingested in adequate quantities, are able to positively impact the host, being considered probiotics. To be used, these bacteria must have their identity known and show specific characteristics. In this study, LAB were isolated from unpasteurized milk samples and characterized in vitro for probiotic potential. After isolation, the colonies were analyzed by Gram stain and catalase test; total DNA was extracted, and the 16S rDNA was amplified and sequenced. Phylogenetic analysis was performed to reconstruct the evolutionary history of the isolates. The isolates were evaluated regarding the resistance to acidic pH and the presence of bile salts. The antagonistic activity of the isolated bacteria was evaluated by the overlay test and the antimicrobial susceptibility profile was performed by the disc diffusion method. Of the 13 isolated bacteria, three were characterized as Gram positive and catalase negative rods, showing 99% of identity with Lactobacillus casei, Lactobacillus paracasei, and Weisella paramesenteroides. The isolates showed in vitro resistance to acidic stress and to the presence of bile salts; showed similar antimicrobial resistance profile and ability to inhibit the growth of potentially pathogenic bacteria, such as Staphylococcus saprophitycus, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium. In view of the proven characteristics, the lactic acid bacteria isolated in this work have probiotic potential. |
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Potentially probiotic lactic acid bacteria isolated from unpasteurized milkBactérias do ácido lático potencialmente probióticas isoladas de leite não pasteurizadophylogenetic analysis; microbiota; Lactobacillus.Microbiologia; Fisiologia de Micro-organismosanálise filogenética; microbiota; Lactobacillus.Some Lactic Acid Bacteria (LAB), when ingested in adequate quantities, are able to positively impact the host, being considered probiotics. To be used, these bacteria must have their identity known and show specific characteristics. In this study, LAB were isolated from unpasteurized milk samples and characterized in vitro for probiotic potential. After isolation, the colonies were analyzed by Gram stain and catalase test; total DNA was extracted, and the 16S rDNA was amplified and sequenced. Phylogenetic analysis was performed to reconstruct the evolutionary history of the isolates. The isolates were evaluated regarding the resistance to acidic pH and the presence of bile salts. The antagonistic activity of the isolated bacteria was evaluated by the overlay test and the antimicrobial susceptibility profile was performed by the disc diffusion method. Of the 13 isolated bacteria, three were characterized as Gram positive and catalase negative rods, showing 99% of identity with Lactobacillus casei, Lactobacillus paracasei, and Weisella paramesenteroides. The isolates showed in vitro resistance to acidic stress and to the presence of bile salts; showed similar antimicrobial resistance profile and ability to inhibit the growth of potentially pathogenic bacteria, such as Staphylococcus saprophitycus, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium. In view of the proven characteristics, the lactic acid bacteria isolated in this work have probiotic potential.Algumas Bactérias do Ácido Lático (BAL), quando ingeridas em quantidades adequadas, são capazes de impactar positivamente o hospedeiro, sendo consideradas probióticas. Para serem utilizadas, essas bactérias devem ter sua identidade conhecida e apresentar características específicas. Nesse estudo, BAL foram isoladas a partir de amostras de leite não pasteurizado e caracterizadas in vitro quanto ao potencial probiótico. Após isolamento, as colônias foram analisadas por coloração de Gram e teste de catalase; DNA total foi extraído e o rDNA 16S foi amplificado e sequenciado. Análise filogenética foi realizada para reconstrução da história evolutiva dos isolados. Os isolados foram avaliados quanto à resistência ao pH ácido e à presença de sais biliares. A atividade antagonista das bactérias isoladas foi avaliada utilizando teste de sobrecamada e o perfil de suscetibilidade a antimicrobianos foi realizado pelo método de disco difusão. Do total de 13 bactérias isoladas, três foram caracterizadas como bastonetes Gram-positivos e catalase negativos, apresentando 99% de identidade com Lactobacillus casei, Lactobacillus paracasei e Weisella paramesenteroides. Os isolados apresentaram resistência in vitro ao estresse ácido e à presença de sais biliares; mostraram perfil de resistência semelhante aos antimicrobianos e capacidade de inibir o crescimento de bactérias potencialmente patogênicas, como Staphylococcus saprophitycus, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis e Enterococcus faecium. Diante das características comprovadas, as bactérias láticas isoladas neste trabalho apresentam potencial probiótico.ILCTFapemigRotta, Isabela Sguillada Matta, Marcela Fernandesdos Santos, Celso Tadeu BarbosaPaiva, Aline DiasFerreira Machado, Alessandra Barbosa2020-12-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/82010.14295/2238-6416.v75i3.820Journal of Candido Tostes Dairy Institute; v. 75, n. 3 (2020); 178-189Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 3 (2020); 178-1892238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/820/537https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/820/364Direitos autorais 2021 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2021-03-26T18:58:56Zoai:oai.rilct.emnuvens.com.br:article/820Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2021-03-26T18:58:56Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk Bactérias do ácido lático potencialmente probióticas isoladas de leite não pasteurizado |
title |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk |
spellingShingle |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk Rotta, Isabela Sguilla phylogenetic analysis; microbiota; Lactobacillus. Microbiologia; Fisiologia de Micro-organismos análise filogenética; microbiota; Lactobacillus. |
title_short |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk |
title_full |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk |
title_fullStr |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk |
title_full_unstemmed |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk |
title_sort |
Potentially probiotic lactic acid bacteria isolated from unpasteurized milk |
author |
Rotta, Isabela Sguilla |
author_facet |
Rotta, Isabela Sguilla da Matta, Marcela Fernandes dos Santos, Celso Tadeu Barbosa Paiva, Aline Dias Ferreira Machado, Alessandra Barbosa |
author_role |
author |
author2 |
da Matta, Marcela Fernandes dos Santos, Celso Tadeu Barbosa Paiva, Aline Dias Ferreira Machado, Alessandra Barbosa |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Fapemig |
dc.contributor.author.fl_str_mv |
Rotta, Isabela Sguilla da Matta, Marcela Fernandes dos Santos, Celso Tadeu Barbosa Paiva, Aline Dias Ferreira Machado, Alessandra Barbosa |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
phylogenetic analysis; microbiota; Lactobacillus. Microbiologia; Fisiologia de Micro-organismos análise filogenética; microbiota; Lactobacillus. |
topic |
phylogenetic analysis; microbiota; Lactobacillus. Microbiologia; Fisiologia de Micro-organismos análise filogenética; microbiota; Lactobacillus. |
description |
Some Lactic Acid Bacteria (LAB), when ingested in adequate quantities, are able to positively impact the host, being considered probiotics. To be used, these bacteria must have their identity known and show specific characteristics. In this study, LAB were isolated from unpasteurized milk samples and characterized in vitro for probiotic potential. After isolation, the colonies were analyzed by Gram stain and catalase test; total DNA was extracted, and the 16S rDNA was amplified and sequenced. Phylogenetic analysis was performed to reconstruct the evolutionary history of the isolates. The isolates were evaluated regarding the resistance to acidic pH and the presence of bile salts. The antagonistic activity of the isolated bacteria was evaluated by the overlay test and the antimicrobial susceptibility profile was performed by the disc diffusion method. Of the 13 isolated bacteria, three were characterized as Gram positive and catalase negative rods, showing 99% of identity with Lactobacillus casei, Lactobacillus paracasei, and Weisella paramesenteroides. The isolates showed in vitro resistance to acidic stress and to the presence of bile salts; showed similar antimicrobial resistance profile and ability to inhibit the growth of potentially pathogenic bacteria, such as Staphylococcus saprophitycus, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium. In view of the proven characteristics, the lactic acid bacteria isolated in this work have probiotic potential. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-25 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/820 10.14295/2238-6416.v75i3.820 |
url |
https://www.revistadoilct.com.br/rilct/article/view/820 |
identifier_str_mv |
10.14295/2238-6416.v75i3.820 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/820/537 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/820/364 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2021 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2021 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 75, n. 3 (2020); 178-189 Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 3 (2020); 178-189 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738129000628224 |